ingredients

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• ✓1 medium brown onion, diced
• ✓1 garlic clove, crushed
• ✓3 tbsp Madras curry paste
• ✓2 cups of pumpkin, raw and diced
• ✓1/2 small cauliflower, cut into florets
• ✓1/2 cup edamame beans, shelled
• ✓1 cup coconut milk, canned
• ✓1 cup basmati rice, washed
• ✓1.5 cups vegetable stock
• ✓Salt and pepper to taste

method

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1. 1

   In a large, deep pan, splash 1 tbsp of olive oil and heat over medium to high heat.

2. 2

   Add onion and garlic to the pan and cook until onion is transparent. Add curry paste to the pan and cook for 1 minute.

3. 3

   Add pumpkin, cauliflower and edamame beans to the pan and cook for 4-5 minutes, or until vegetables begin to soften.

4. 4

   Add coconut milk, basmati rice, vegetable stock and season with salt and pepper.

5. 5

   Cover and leave to simmer for 20 minutes, stirring occasionally.

6. 6

   Once the liquid has evaporated, serve!